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Tuesday, June 2, 2015

Dr. Mantena's Special - Pesar Attu

In
the month of February 2015 I posted a blog on making South Indian breakfast
delight “Dosa” which has gone viral on internet and has received a very
positive response. As written in the blog, making dosa consumes lot of
preparation time. This very reason leads you to the nearby restaurants and
breakfast centers to get a market made dosa which is not good for your health.
In that blog I explained in detail about making a delicious, healthy and
nutritious dosa at home.

For
couples both of whom are working to earn their livelihood, it is really
difficult to cater time to make a time consuming breakfast like dosa. Therefore
they prefer to buy food from outside which is never good for health in any
respect. Hence, Dr. Mantena’s Kitchen has today come up with a time saving,
easy to make and a healthy recipe in this update. So, Today’s Mantena’s special
is – “Pesar Attu”.

Pesarattu
is one of the popular breakfasts of Andhra people. It is another variety of
Dosa where we use whole moong or green gram which is known as Pesar and Attu
means dosa in Telugu. You
must be wondering if this is another variety of dosa then how can it be a time saver.
It is definitely a time saver because you don’t have to ferment the batter as
it is done in regular dosa using urad dal (black gram). So without wasting much
time let us go in details of ingredients and preparation method.

Ingredients:

1.
Whole moong / green gram - 2 cups

2.
Brown Rice - ½ cup

3.
Chick pea gram (Chana Dal) - 1 tbs

4.
Ginger - 1 small piece

5.
Green Chilies - 6 nos.

6.
Onion - 1 big size

7.
Coriander Leaves - 1 bunch

Method:

1.
Take green grams, brown rice, chick pea gram into a bowl and soak for 4 – 6
hours. If you are planning to make dosa for breakfast in the morning then soak
them a night before you sleep.

2.
Thoroughly rinse the soaked grams and grind into a fine batter adding 3 green
chilies and some water into a blender as shown in the picture below. You don’t
have to ferment the batter for pesarrattu as the green grams are soft unlike
black grams (urad dal). Fermenting moong batter spoils the taste of dosa.
Therefore make dosa immediately after soaking. The consistency of the batter
should be of a regular dosa.

3.
Once the batter is ready keep it aside and finely chop onions, green chilies
and coriander leaves.

4.
Now light on the stove and heat the non-stick pan for few minutes. Once the pan
is heated pour a ladle full of batter in the middle of the pan and spread in
the circular motion as shown in the picture below.

5.
Sprinkle chopped onion, green chilies and coriander leaves over it and let it
cook for some time. Once the dosa turns golden brown, fold and remove.

Serve
this crispy, healthy and delicious Pesar Attu hot with some healthy chutney as
published in my previous blogs without using any of the harmful tastes like
salt, sugar, ghee, tamarind, red chili powder and masalas.

If
you have noticed, we have not used any of these harmful tastes in the pesarattu
shown above. To bring taste to the Attu we used some natural and healthy
ingredients like onion, green chilies and coriander leaves.

The
green gram itself is so tasty that you don’t want much from it. Onion and green
chilies don’t let you miss the salt and coriander leaves give a great taste and
aroma. I don’t think even the first timer would ask for any salt if he eats
this.